Whipped Hot Chocolate Recipe
This Pumpkin Spice Croissant Breakfast Bake is a decadent and comforting dish perfect for autumn mornings. Featuring soft croissant pieces soaked in a rich mixture of pumpkin puree, cream cheese, eggs, and pumpkin spice seasoning, it bakes into a golden, custardy casserole topped with crunchy pecans. A cozy and flavorful breakfast casserole that pairs wonderfully with a dusting of powdered sugar for an extra touch of sweetness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes (plus 20 minutes resting or overnight refrigeration)
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Croissants
- 8 large croissants, cut into 1 inch squares
Custard Mixture
- 1 (7.5 ounce) package Pumpkin Spice Cream Cheese, softened
- 1 8 oz. block cream cheese, softened
- 4 eggs
- 2 teaspoons vanilla extract
- 1/2 cup Pumpkin Spice Coffee Creamer
- 1/2 cup milk (2% or whole)
- 1 cup pumpkin puree
- 2 teaspoons pumpkin spice seasoning
Toppings
- 1/2 cup coarsely chopped pecans (optional)
- 1 tablespoon powdered sugar for topping (optional)
Instructions
- Prepare Baking Dish: Preheat the oven to 350 degrees F (175 degrees C) and spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Add Croissants: Place the croissant pieces evenly into the prepared baking dish, creating a base for the custard mixture.
- Mix Custard: Using an electric mixer on medium speed, beat both the Pumpkin Spice cream cheese and the regular cream cheese for 30 seconds until smooth. Gradually add in the eggs, vanilla extract, milk, pumpkin puree, pumpkin spice seasoning, and Pumpkin Spice Coffee Creamer, mixing continuously until the mixture is well combined.
- Combine and Soak: Pour the custard mixture evenly over the croissant pieces in the baking dish. Allow the mixture to rest for at least 20 minutes to soak, or refrigerate overnight for best flavor absorption.
- Add Toppings: Just before baking, sprinkle the chopped pecans evenly over the top of the croissant and custard mixture.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the bake is golden brown and set in the center.
- Cool and Serve: Remove from the oven and let sit for 10 minutes to cool slightly. Serve warm with a light dusting of powdered sugar sprinkled on top if desired.
Notes
- For a richer custard, use whole milk instead of 2% milk.
- Refrigerating overnight allows the croissants to fully absorb the custard for a more pudding-like texture.
- To make it nut-free, omit the pecans or substitute with seeds such as pumpkin seeds.
- This bake can be prepared the night before for an easy make-ahead breakfast.
- Serve with fresh fruit or a drizzle of maple syrup for extra indulgence.
Keywords: pumpkin spice, croissant bake, breakfast casserole, autumn breakfast, cream cheese, pumpkin puree
Find it online: https://biteandenjoy.com/whipped-hot-chocolate-recipe/
